Ingredients

The following ingredients have 2 Servings
  • 2 boneless skin-on chicken breasts (8 oz each)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon avocado oil
  • 1 tablespoon butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme

Instruction

  • Heat the oven to 450 degrees F.
  • Pat the chicken breasts dry with paper towels and season them on both sides with salt and pepper.
  • Heat the oil in an oven-safe skillet over medium-high heat, for about 3 minutes.
  • Place the chicken breasts in the hot skillet, skin side down. Cook without moving them until the skin is crisp and golden brown, about 5 minutes.
  • Turn the heat off but leave the skillet on the hot burner for now. Turn the chicken breasts skin side up.
  • Add the butter to the skillet - it will melt immediately. Swirl it into the pan juices, then spoon the pan juices on top of the chicken breasts and sprinkle them with garlic powder, paprika, and dried thyme.
  • Transfer the skillet to the oven. Bake the chicken for 10-12 minutes, until cooked through and an instant-read thermometer inserted into the thickest part reads 165 degrees F.
  • Remove the skillet from the oven and transfer the chicken to a cutting board. Loosely cover with foil. Allow the chicken to rest for 5 minutes.
  • Slice the chicken, arrange on plates, spoon the pan juices on top and serve.